California eFood Handlers Test Questions & Answers 100% Pass
How long can foods safely remain in the Danger Zone during preparation? ✔✔4 hours
Page | 1 Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding.Which is the correct way to
reheat potentially hazardous food? ✔✔Reheat to 165F or hotter
within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after eachuse ✔✔False
Who is the 'Person in Charge' or PIC ✔✔The manager or supervisor on-duty who is responsible
for making sure food rules are allowed
What should a food worker do if they are sick? ✔✔Tell your manager and stay home from work
What describes the proper order of steps? ✔✔Wash, rinse, sanitize, and air dry
STUDYGUIDESOLUTIONS
, California eFood Handlers Test Questions & Answers 100% Pass
How should food be stored to avoid cross contamination? ✔✔Raw meats and eggs must be
stored under ready to eat foods
Page | 2
The wash, rinse, sanitize, and air dry applies to ✔✔All of these
What is the best way to check the temperature of the food ✔✔Use a probe thermometer
What are the possible causes of Cross contamination ✔✔All of these
What is a good practice while working in a food service? ✔✔Keeping fingernails short and clean
underneath
A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuce.What does the food worker
need to do to prevent cross-contamination? ✔✔Wash, rinse, and
sanitize the prep table and knife, wash hands, and put on new gloves.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from135F to 70F in and
from 70F to 41F in ✔✔2 hours; 4 hours totaling 6 hours
STUDYGUIDESOLUTIONS
How long can foods safely remain in the Danger Zone during preparation? ✔✔4 hours
Page | 1 Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding.Which is the correct way to
reheat potentially hazardous food? ✔✔Reheat to 165F or hotter
within 2 hours
A handwashing sink can be used for food preparation as along as the sink is cleaned after eachuse ✔✔False
Who is the 'Person in Charge' or PIC ✔✔The manager or supervisor on-duty who is responsible
for making sure food rules are allowed
What should a food worker do if they are sick? ✔✔Tell your manager and stay home from work
What describes the proper order of steps? ✔✔Wash, rinse, sanitize, and air dry
STUDYGUIDESOLUTIONS
, California eFood Handlers Test Questions & Answers 100% Pass
How should food be stored to avoid cross contamination? ✔✔Raw meats and eggs must be
stored under ready to eat foods
Page | 2
The wash, rinse, sanitize, and air dry applies to ✔✔All of these
What is the best way to check the temperature of the food ✔✔Use a probe thermometer
What are the possible causes of Cross contamination ✔✔All of these
What is a good practice while working in a food service? ✔✔Keeping fingernails short and clean
underneath
A foodworker has completed prepping chicken breasts on a prep table and is going to cut lettuce.What does the food worker
need to do to prevent cross-contamination? ✔✔Wash, rinse, and
sanitize the prep table and knife, wash hands, and put on new gloves.
To safely cool foods we must move them through the Danger Zone quickly in 2 phases: from135F to 70F in and
from 70F to 41F in ✔✔2 hours; 4 hours totaling 6 hours
STUDYGUIDESOLUTIONS
